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Wheat Malting, Effects of Gibberellins and Certain Synergists on Enzyme Production during the Malting of Wheat

✍ Scribed by Fleming, J. R.; Johnson, J. A.; Miller, B. S.

Book ID
127164898
Publisher
American Chemical Society
Year
1962
Tongue
English
Weight
596 KB
Volume
10
Category
Article
ISSN
0021-8561

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The influence of soya flour on bread dou
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✍ E. Mitchell Learmonth πŸ“‚ Article πŸ“… 1952 πŸ› John Wiley and Sons 🌐 English βš– 436 KB πŸ‘ 1 views

## Abstract Aqueous extracts of soya beans are shown to inhibit the proteolytic enzymes of malt on a gelatin substrate and those of wheat flour, and papain, on a gluten substrate. The effect of the inhibitor is compared with that of potassium bromate.